Perfect comfort food when it's cold (or hot) and you need a warm hug - Osso Buco

I felt like making some comfort food today even though it’s really hot where I am right now. It’s a great dish to cook during the colder months… and when it’s warm and you need a hug! Check out the recipe below and follow along to make osso buco with polenta and gremolata.

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RECIPE
Ingredients Osso Buco
- 4 osso buco
- 1 brown onion, diced
- 3 celery sticks, diced
- 4 garlic cloves, crushed
- 3 rosemary sprigs
- 2 bay leaves
- 4 anchovies
- 500ml chicken stock
- 200ml white wine
- 3 tbsp grapeseed oil
- Salt to taste

Method
1. Start by heating your oil in a dutch oven or large pan you have the lid for.
2. Season the meat with salt on all sides and place into the hot pan. Once you have a nice golden colour on both sides of the meat, remove it from the pan and set aside.
3. Turn the heat down to medium and place in your diced onion, diced celery and garlic. Saute this for 3-4 minutes.
4. Next, add your white wine, making sure you scrape all the deliciousness off the bottom.
5. Reduce this until all the wine has almost disappeared. Then, add the osso buco back to the pan.
6. Cover this with the chicken stock and place in your bay leaves and rosemary.
7. Once the stock starts to simmer, put a lid on the pot and place it into a 160°c oven for 4 hours or until the meat is falling off the bone.

Polenta
- 125g polenta
- 1L chicken stock
- 40g grated parmesan
- Salt to taste

Method
1. This will take about 40min start to finish, so start this about 3 hours and 20 minutes into the cooking of the meat and you should finish at the same time.
2. Bring the stock to a light boil.
3. Slowly pour in the polenta, whisking the whole time.
4. Once all the polenta is whisked in, turn the heat to low and cover with the lid.
5. You're going to cook this for 30 minutes in total stirring every 5-6 minutes with a wooden spoon.
6. If it feels like it's getting too stiff, you can add some more water or stock to loosen it up again.
7. After 30 minutes, remove from the heat and stir through the grated parmesan.
8. Check for seasoning as it might still need a little bit of salt.

Ingredients Gremolata
- 1/2 bunch flat leaf (or curly) parsley, cut finely
- Zest of 2 lemons
- 1 garlic clove, finely grated
- 3 tbsp good olive oil

Method
1. Mix everything in a bowl and serve on top of your osso buco.
2. Enjoy!

[swisski]

Gotta respect the effort Andy went to, dressing up in woollen hat, scarf and sweater in 30 degree heat just for the sake of a thumbnail picture. That’s dedication!

[ANIMALiNTORNO]

Comfort food ... when you had a bad day!!!thank you for share this recipe. Appreciated ❤️

[kxys]

Thanks Andy, love seeing a pro chef's take on home cooking. My techniques and flavours have taken a new level since following your channel.

[suzannechristenson]

Looks good!! Love that you're using ingredients your family grew as well-my parents grow a ton of different tomatoes & we use them up in every little thing we can!

[hallocaroo]

Best YouTube Cooking Channel and Chef ever. Thank you!

[JackSunday]

Discovered your channel 2 weeks ago Andy. When an Italian Nonna stops and watches your videos, what does that tell you? Great channel Andy! Love your work! 👌👍

[jasonkozak]

Ill have to say the variety of recipes you know very impressive good technique and execution!!!!

[thegingerpowerranger]

One of the only channels I'll like the video before the video has even started because you know it's going to be good

[ItzToca.._..Star]

Ilove you andy❤❤❤❤you’re the best chef…

[bengt_axle]

Was expecting it to have tomatoes in it, but this looks just divine.

[lavernemarrow]

Love your new location, miss the original place. That means life is great. Love all cooking techniques, waiting on when you make bread pudding Andy style. I love to cook and have learned new recipes from around the world. Thanks Laverne

[LastSkullLeft]

I made this for the first time last night on a coolish swiss night and it turned out perfectly. Like a warm hug, so comforting. Thank you very much for the recipe and many others too

[linosantuario]

Great recipe, great cooking. One Tip: Do it with Risotto Milanese on the side, instead of the polenta :)

[jonboatfishingadventures]

OMG! I started making this 2 hours ago! I picked up the shanks at the local Piggly Wiggly here in Wisconsin. They were reduced for quick sale. I bought them all and started braising 4, making beef stock with 4 (along with some chuck pieces) and froze the other 4. Anchovies are something I use quite often these days especially for braised beef dishes because they are a natural glutamate and bring out the beefy flavor quite well.

[flanno]

Perfect timing for us in the northern hemisphere mate! Will be cooking this for the next meet up with the gang, Chur Andy cuuuuz! 🤙

[ray]

Anchovies are great. As always, another great recipe.

[_Djando]

Hi chef!! A little tip from Italy! If you cut the nerves the ossobuco will stay flat while you sealing it

[debbiereilly]

Love Ossa Buca we at least once a month going to try your recipe delicious Thank you for sharing have a blessed day stay safe and healthy. 🙏❤🙏❤🙏

[jameshaulenbeek]

I love osso buco! There are a couple other cuts that are fantastic with the same process - pork as well, and even chicken thighs.

[kateh]

Yummy chef! Ask 46 for Korean beef Bulgogi bowl for Kate please!